Edel Recommends: Brie and Caramelised Pear Tart

EdelEdel recommends Brie and Caramelised Pear Tart.  Save 20% on Chateaux de France Brie (now €12 per kg, was €15 per kg) this week only (Thursday 1st – Wednesday 7th September).  Looking for a wine to go with it?  Check out our French wine sale also on this week for special offers. 

Ingredients

Serves: 4 people

  • 1 x Fresh Egg
  • 225 g Plain Flour
  • 110 g SuperValu Butter cube
  • 1 pinch SuperValu Salt
  • 2 tbsp Water
brie
20% off Chateaux de France Brie this week.

Filling

  • 2 x Fresh Egg beaten
  • 1 x Red Onion peeled and cut into thin wedges
  • 140 g SuperValu Brie cut into slices
  • 2 tbsp SuperValu Brown Sugar
  • 60 g SuperValu Butter

Method

  1. To make the pastry, sieve the flour and salt into a glass bowl, add the butter and using your fingers crumble together until resembles breadcrumbs.
  2. Add the beaten egg yolk and some water until the dough comes together.
  3. Wrap in clingfilm and allow to rest in the fridge for 30 minutes.
  4. Preheat the oven to 180°C/350°F/Gas Mark 4.
  5. Lightly grease a 12″ pastry tray.
  6. Roll the pastry into a rectangle, approximately 3mm in thickness.
  7. Trim the excess and place in the fridge to rest.

Filling

  1. Meanwhile melt half the butter in a frying pan and when foaming add the pear and brown sugar, turning once or twice until golden (approx 5 minutes).
  2. Transfer to a plate. Add the remaining butter to the pan and add the onions, cook for 2-3 minutes until golden.
  3. Remove the pastry from the fridge and cover with some parchment paper, fill with some rice or dried beans.
  4. Place in the preheated oven for 15 minutes, remove from the oven and remove the paper and rice or beans.
  5. Whisk together the eggs and cream, add some salt and pepper.
  6. Arrange the caramelised pear, brie and onion over the base of the pastry, then pour over the cream mixture.
  7. Bake in the oven for 30 minutes until just set.
  8. Remove from the oven and set aside for 5 minutes.
  9. Serve immediately.
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